Measuring: Halving a Recipe
Lesson Topic: Measuring: Halving a Recipe (***DRAFT***)
Lesson Description: This is a lab activity that gives students the chance to practice cutting a recipe in half.
Learning Goals/Outcomes: Students will successfully cut a recipe for chocolate chip cookies in half, and also review some baking skills.
Nebraska Standards: Kitchen Essentials 1: NE.BMM.HS.2.4.E
Equipment/Materials Needed: Mixer, Basic Kitchen Equipment, Oven, Cookie Sheets, worksheet handout (see below)
Time Required for Lesson: 90 minutes (easily split into two 50 minute periods).
Lab Set-up: Groceries will need to be purchased ahead of time.
_____ YES ___x__NO
Anticipatory Set/Pre-Activity: Spend a few minutes reviewing measuring and how to cut a recipe in half. One in particular you might want to review is how to half an egg (crack into a small bowl, scramble, and then measure 2 Tablespoons.)
Benefits/Explanation/Career Readiness Standards: This will help students in future labs, so that they can make a smaller amount.
Activities (i.e. instructions, lesson, lab or project): Have students complete the attached worksheet. The teacher will need to sign off on it. The following day students will then prepare the recipe in class. Depending on the students, class period length, etc, you may choose to have students go ahead and do mise en place of the ingredients on day 1 to make it so that it goes faster on day 2, and the cookies get baked, evaluated, eaten, and cleaned up more easily.
Closure: Now that you know how to cut a recipe in half, what are some times this might be helpful out side of class?
Formative: Immediate assessment in checking over the recipe that is cut in half BEFORE students make it, to make sure it is correct.
Summative: How the cookies turn out. The cookies will (should) turn out if the recipe was cut in half correctly, and the measuring was done correctly.
Modifications: Partner students who struggle with math with a student who does not. Have all students complete the assignment so that everyone gets the practice in halving a recipe
Safety Precautions: Basic Kitchen Safety
Comments (adaptations for various grades/ages, teaching styles, etc.)
Something that VERY MUCH helps when students are making the recipe is to use a 3"x 3" sticky note to cover up the Original Recipe. Otherwise students tend to measure part of the ingredients using the original and part using the halved. Then you have a FIASCO!